Vinaigrettes

Combine ingredients in a container or small bowl and shake or whisk together. Let stand 10 minutes. Shake again and dress salad.

A plain oil+vinegar vinaigrette can last weeks refrigerated, but adding fresh ingredients like garlic drastically reduces their storage time due to the risk of botulism. Consume those vinaigrettes within a few days at most.

Basic Vinaigrette

• 3 parts oil
• 2 parts vinegar
• salt and pepper to taste

Balsamic Vinaigrette

• 3 parts extra virgin olive oil
• 1 parts balsamic vinegar
• 1 small-medium minced garlic clove per 75mL of oil
• salt and pepper to taste

Italian Vinaigrette

• 3 parts extra virgin olive oil
• 2 parts red wine vinegar
• 1 small-medium minced garlic clove per 75mL of oil
• 0.5g (or ½ tsp) Italian seasoning per 50mL of oil
• salt and pepper to taste

Lemon “Vinaigrette”

• 1 part extra virgin olive oil
• 1 part lemon juice
• 1 small-medium minced garlic clove per 75mL of oil
• 0.5g (or ½ tsp) oregano per 50mL of oil
• salt and pepper to taste